Maple Cider Glazed Salmon with Honey Butter Polenta Recipe
This Maple Cider Glazed Salmon with Honey Butter Polenta is a delectable dish that combines tender salmon filets glazed in a sweet and tangy maple cider sauce, paired with creamy, honey-infused butter polenta and roasted Brussels sprouts. The glaze features apple cider, maple syrup, soy sauce, and a hint of bourbon and cayenne pepper for a subtle kick. Served alongside roasted honeycrisp apples and Brussels sprouts, this meal offers a harmonious balance of flavors and textures perfect for a comforting yet elegant dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Maple Cider Glazed Salmon
- 1 lb salmon, sliced into filets
- 3/4 cup apple cider
- 1/3 cup maple syrup
- 1/4 cup soy sauce
- 2 tbsp bourbon (optional)
- Pinch cayenne pepper
- 2 honeycrisp apples, quartered with pits removed
- 1/2 lb Brussels sprouts, halved
- 4 tbsp butter
For the Honey Butter Polenta
- 1 1/2 cups whole milk
- 1 cup dry yellow polenta
- 1/2 cup fresh parmesan cheese, grated
- 3 tbsp honey
Instructions
- Prepare the glaze: In a medium bowl, whisk together apple cider, maple syrup, soy sauce, bourbon (if using), and a pinch of cayenne pepper until well combined. Set aside.
- Roast the vegetables and apples: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts and quartered honeycrisp apples with 2 tablespoons of melted butter, salt, and pepper to taste. Spread them evenly on a baking sheet and roast for about 20 minutes or until they are tender and caramelized, stirring once halfway through.
- Sear the salmon: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and hot, add the salmon filets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip the filets and cook for another 2 minutes.
- Glaze the salmon: Pour the prepared maple cider glaze over the salmon in the skillet. Reduce heat to medium and let the salmon cook in the glaze, basting occasionally, for about 3-4 minutes or until the fish is cooked through and the glaze has thickened slightly.
- Prepare the polenta: While the salmon cooks, bring whole milk to a gentle boil in a medium saucepan over medium heat. Gradually whisk in the dry yellow polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until the polenta is creamy and thickened.
- Finish the polenta: Remove the polenta from heat and stir in the grated parmesan cheese, honey, and 2 tablespoons of butter until fully incorporated and creamy. Season with salt and pepper to taste.
- Serve: Plate the honey butter polenta, top with the maple cider glazed salmon, and serve alongside the roasted Brussels sprouts and honeycrisp apples. Drizzle any remaining glaze from the skillet over the salmon for extra flavor.
Notes
- You can substitute bourbon with apple brandy or leave it out for a non-alcoholic version.
- Use skin-on salmon for crispier texture; pat dry the skin prior to searing.
- Stirring the polenta frequently prevents lumps and sticking to the pan.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Adjust cayenne pepper to your preferred spice level.
Keywords: maple glazed salmon, honey butter polenta, apple cider salmon, roasted Brussels sprouts, honeycrisp apples, fall dinner recipe
